I’ve been cooking with a 9.4-inch (24-centimeter) Beka Chef stainless steel frying pan for about an year, and, in this post, I’d like to share my experiences with and impression of it with you.
For decades, carbon steel was the metal of choice for professional chefs while remaining largely unknown to home cooks, who stuck to their Teflon-coated pans and thick-bottomed cast iron skillets.
So you bought a pre-seasoned cast iron skillet (congrats!) and, now, you want to know if there’s anything special that you need to do when you’re using it for the first time?
“If metals are such a good conductor of heat,” a reader recently asked, “then how does my cast iron skillet’s handle stay cool, even when the skillet is hot?”
The frying pan is the most indispensable cooking vessel for any home cook. Without it, we can’t make delicious meals for ourselves or feed our loved ones (unless, of course, they’re okay eating salad and cold soup all year round).
A reader recently asked, “What’s the worst type of frying pan?” That’s such a good question!
We often talk about the best pans and pots out there and which we should use for what… but it’s just as important to address the products that are not worth our time and money.
Tefal (also known as T-fal in the United States) is the company we have to thank for non-stick cookware. In 1954, its founder was the first person to coat a frying pan with Teflon after seeing its utility on his fishing gear.
How often should you replace your frying pans?
I was chatting with a friend of mine the other day when she asked me that question, and we had a fascinating discussion on the topic. So, in this post, I’m going to give you the rundown.
So you bought a new frying pan or got one gifted to you as a present. Excited to give it a try, you unboxed it, rinsed it under running water, then put it on your stove and turned up the heat.
